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Go Wild!

Otto’s Venison Burger Recipe

Venison Burger with Gorgonzola + Bacon From the Grill

15 Min.
3 Min.

Caution: deer crossing! This venison burger from the grill is wildly unique. Intense venison aromas are combined with salty bacon, gooey gorgonzola & sweet pears that'll make you go crazy. Join Otto on a top-class venison burger hunt!

Serves 4 people

Venison Burgers
  • 4 venison meat patties
  • 5 slices of bacon
  • 2 pears
  • 7 oz. gorgonzola
  • 1/3 cup cranberries
  • 2 red onions
  • 7 oz. lettuce
  • Sauce: we'll leave it up to you. Otto recommends cranberry or red fig sauce if at all.


Put the venison patties on the preheated O.F.B. and set the Meat-O-Meter to stage 3.
Grill the patties at 1500°F/900°C for 60 to 90 seconds on each side.
All ingredients for your venison burger with gorgonzola and bacon.
First, pear slices and cranberries. Then, pile up all the other stuff.

Otto’s venison burger recipe

Otto gives you a real wild delicacy: a pure venison burger creates a uniquely wild grilling experience.


Venison burger grill prep

Take the venison burger patties out of the fridge 30 minutes prior to grilling and let them reach room temperature. This is the secret to how you achieve the perfect venison aroma. During this time, you can easily prepare the other ingredients: wash the pears and lettuce, cut the red onions and pears, and crumble the gorgonzola. Get your bacon and cranberries out and ready in preparation for their burger debut.


Venison burgers on the O.F.B.

Preheat your O.F.B. for three minutes to 1500°F/900°C. Put the patties on the grill grate and set the Meat-O-Meter to stage 3. Grill the burger patties with high heat for about 90 seconds on each side until they develope a nice crisp crust. By cooking the burgers to a core temperature of 140°F, the burgers are medium rare. Next, put the gorgonzola crumbles atop the venison burger patties so they melt. Alternatively, you can use any other type of sharp or blue cheese for your burger. Take the finished venison burger patties from the grill grate and let them rest aside. Now, the pears and bacon slices can go on the grill for 30 to 60 seconds. Grill the buns as well if you like – because who doesn’t like a toasty bun?


Burger toppings

Place the grilled pear slices and cranberries on the bottom bun. Then, pile up bacon, onion slices, lettuce and, finally, the venison patty. Next, we have to ask ourselves: sauce or no sauce?


Which sauce suits your venison burger?

For the modest grillers, Otto suggests a pure alternative. No sauce, no frills. This way, the combination of the juicy venison burger, bacon and gooey gorgonzola gives enough moisture and compliments the sweet flavor of the pears and cranberries.

If you’re a saucy griller, Otto recommends a cranberry or a red fig sauce to further intesify the wild flavors of this venison burger. You can buy those ready-to-eat or cook up your own.

No matter your decision, make sure to top off the vension burger with a few more onion rings and lettuce, crowned with the topside of the bun. And then, the moment you’ve been waiting for, take a bite!

And now: enjoy!


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